Doğa. Turkish Journal of Chemistry PDF Download
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Author:
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ISBN:
Category : Chemical engineering
Languages : en
Pages : 74
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Book Description
Author:
Publisher:
ISBN:
Category : Chemical engineering
Languages : en
Pages : 74
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Book Description
Author:
Publisher:
ISBN:
Category : Chemical engineering
Languages : en
Pages : 172
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Author:
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ISBN:
Category :
Languages : en
Pages : 638
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ISBN:
Category : Mathematics
Languages : en
Pages : 486
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Author:
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ISBN:
Category : Animals
Languages : en
Pages : 516
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Book Description
Author: Caroline Cooper
Publisher: CRC Press
ISBN: 1498734022
Category : Medical
Languages : en
Pages : 296
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Book Description
Launched in 1995 as a companion to the Dictionary of Organic Compounds, the Organic Chemist’s Desk Reference has been essential reading for laboratory chemists who need a succinct guide to the ‘nuts and bolts’ of organic chemistry — the literature, nomenclature, stereochemistry, spectroscopy, hazard information, and laboratory data. This third edition reflects changes in the dissemination of chemical information, revisions to chemical nomenclature, and the adoption of new techniques in NMR spectroscopy, which have taken place since publication of the last edition in 2011. Organic chemistry embraces many other disciplines — from material sciences to molecular biology — whose practitioners will benefit from the comprehensive but concise information brought together in this book. Extensively revised and updated, this new edition contains the very latest data that chemists need access to for experimentation and research.
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Category : Business
Languages : en
Pages : 1666
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Author:
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ISBN:
Category : Periodicals
Languages : en
Pages : 1514
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Book Description
A union list of serials commencing publication after Dec. 31, 1949.
Author: A. Y. Tamime
Publisher: Elsevier
ISBN: 1845692616
Category : Technology & Engineering
Languages : en
Pages : 808
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Book Description
Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in scientific understanding with information about established methods of best practice to achieve a comprehensive treatment of the subject. General acceptance of a more liberal definition by the dairy industry of the term yoghurt has also warranted coverage in the new edition of a larger variety of gelled or viscous fermented milk products, containing a wider range of cultures.Developments in the scientific aspects of yoghurt covered in this new edition include polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation and advances in the analysis of yoghurt in terms of its chemistry, rheology and microbiology. Significant advances in technology are also outlined, for example automation and mechanisation. There has also been progress in understanding the nutritional profile of yoghurt and details of clinical trials involving yoghurts are described.This book is a unique and essential reference to students, researchers and manufacturers in the dairy industry. - Includes developments in the understanding of the biochemical changes involved in yoghurt production - Outlines significant technological advances in mechanisation and automation - Discusses the nutritional value of yoghurt
Author: G Smit
Publisher: Woodhead Publishing
ISBN: 9781855736764
Category : Technology & Engineering
Languages : en
Pages : 1216
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Book Description
With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part 2 reviews developments in processing from hygiene and HACCP systems to automation, high-pressure processing and modified atmosphere packaging. The final part of the book considers developments for particular products such as fermented dairy products and cheeses.
